MAP Milk Ladder Additional Recipes Oct 2015

Carina
Venter, Penny Barnard, Isabelle Brady, Sally-‐Ann Denton, Anna Carling, Carol Greenland,
Nicky Heather, Rebecca Weeks, Mich Lajeunesse

Recipes to go with MAP Milk Ladder

Biscuit (“malted milk”)
Makes 40 small biscuits
Ingredients
110g unsalted butter -‐ softened
110g caster sugar
175g self-‐raising flour
50mls evaporated milk
Water if mixture is too dry

Method
Preheat oven to 180C (160C for fan ovens)
In a large bowl, cream the butter and sugar and evaporated milk until pale
Mix in sifted flour
This will make a stiff dough -‐ if too dry add a small amount of water
Divide dough into 2 and then into 2 again
Out of each quarter of the dough -‐ make 10 small equal size balls
Place on baking tray covered with greased baking paper
Cook for 15 minutes or until golden at the edges but still a little soft
Transfer to cooling rack

Dough not used can be wrapped in cling film and frozen
Cooked biscuits can also be frozen

Variations
Add any of the following -‐ dairy free chocolate drops, grated lemon and/or orange zest and a
small amount of juice, any spices such as cinnamon, dried fruit such as raisins, apricots, dates

Nutrition Information
Milk protein for recipe -‐ 3.8g
Milk protein in each biscuit -‐ 0.095g (0.076 g casein and 0.019 g whey)

Gluten and wheat free alternative:
For a gluten and wheat free biscuit replace the wheat flour with 175g Doves Gluten and Wheat
free self-‐raising flour
Carina Venter, Penny Barnard, Isabelle Brady, Sally-‐Ann Denton, Anna Carling, Carol Greenland,

Biscuit (Digestive/Garibaldi)
double up the malted milk recipe ingredients to make 40 small biscuits.
Milk protein for recipe – 7.6g
Milk protein in each biscuit -‐ 0.19g

Mini muffins/cupcakes

Makes 8 muffins (1 muffin = 25 mls of milk)
THESE MUFFINS/CUPCAKES can also be used for a BAKED MILK Challenge
In order to provide 50 ml of milk (as per Anna Nowak-‐Wegzryn studies*) 2 muffins need to be
eaten. *Nowak-‐Wegrzyn A, Assa'ad AH, Bahna SL, Bock SA, Sicherer SH, Teuber SS. Work Group report:
oral food challenge testing. J Allergy Clin Immunol 2009 Jun;123(6 Suppl):S365-‐S383

Ingredients
132g Wheat or Wheat free flour 40ml Any oil
40g Cocoa powder 70 ml Prune juice/Apple Puree
1½ tsp Baking powder 200ml Milk
¾ tsp Bicarbonate of soda ½ tsp Vanilla extract
100g Soft brown sugar

Method
Mix all the dry ingredients together
Mix the oil, apple puree/prune juice, milk and vanilla extract together
Add the fluid to the dry ingredients and mix lightly.
Scoop mix into muffin pans.
Bake at 180 C for 20 min.

Variations
Can serve with icing made with a suitable dairy free margarine or dairy free cream cheese.

Each muffin contains 25 mls of milk = 0.825 g of milk protein


Scotch pancakes:

Recipe provides 18 pancakes
Ingredients
120g self-‐raising flour
small pinch salt
30g caster sugar
1 egg
1/4 pint milk (142 ml) = 8 ml milk per pancake = 0.26 g of milk protein = 0.21 g of casein and
0.05 g (50 mg) of whey

Methods
1. First grease your pan -‐ use oil as butter will burn, and then put on the hob to heat.
2. Sift the flour into a bowl, add the pinch of salt and the sugar.
3. Crack the egg into the milk, and whisk.
4. Pour the egg and milk liquid into the dry ingredients, and mix to form a smooth batter.
5. Test that the pan is hot enough by putting a teaspoon of batter onto it. You should have a
small pancake cooked for you in less than a minute.
6. Use a tablespoon to drop the batter onto the pan.
7. When the surface of the batter has become covered in bubbles get ready to flip them over
using a palette knife.
8. When cooked remove the pancakes from the pan and wrap in clean tea towel to keep moist.

Egg free or wheat free alternative
For an egg free alternative replace the egg with ½ large banana or use the instructions on an egg
replacer.
For a wheat free pancake replace the wheat flour with wheat free flour

Milk protein per scotch pancake:
8 ml milk per pancake = 0.26 g of milk protein = 0.21 g of casein and 0.05 g (50 mg) of whey


Mini pizza

Ingredients and method
Use bread or pitta bread
Tomato paste to cover the bread or pitta bread
Add a variety of vegetables as preferred
Cover the pizza with 15g (1/2 oz) of cheese (mozzarella or cheddar or a mix)
Bake for 5-‐10 min at 200 C.

Wheat free alternative
For a wheat free pizza, use a wheat free pitta bread or a corn tortilla.

Milk protein content per “pizza” = 3.75 g milk protein


Shepherd’s pie Recipe
Excludes: Egg, Wheat, Gluten, Soya, Nuts Serves: 8 children
Ingredients
650g lamb mince or beef mince
1 tbsp vegetable oil
1 large onion, finely chopped
600ml vegetable stock
½ tsp mixed herbs
1 tbsp tomato purée
sea salt and freshly ground black pepper
900g potatoes, peeled and chopped
55g butter
100mls milk
50g grated cheddar cheese

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Fry the mince in a large frying pan for 4-‐5 minutes, or until browned. Strain off any
liquid.
3. Heat the oil in a separate frying pan and fry the onions for 4-‐5 minutes, or until lightly
browned then add them to the lamb mince.
4. Add the vegetable stock, herbs, tomato purée and season with salt and freshly ground
black pepper. Cook gently for one hour, or until the meat is cooked through and tender.
5. Meanwhile, cook the potatoes in boiling salted water for 5-‐10 minutes, or until tender.
Drain the potatoes and mash with the butter and milk.
6. Place the meat in an ovenproof casserole dish and spread the potatoes on top.
7. Run a fork over, then arrange the grated cheese on top.
8. Bake the pie in the oven for 25-‐30 minutes, or until bubbling and golden-‐brown on top.

Nutrition information
Contains cow’s milk protein – 2g per child’s portion


Lasagne
Excludes: Egg, Nuts, Soya Contains: Wheat, Gluten, Dairy Serves: 8 children
Ingredients
oil, to fry 200g tomato purée
450g lean beef mince 2 bay leaves
1 onion, finely chopped 2 x 400g tin chopped tomatoes
1 red pepper, seeds removed, finely 1 tsp dried thyme, parsley and oregano
chopped salt and freshly ground pepper
1 green pepper, seeds removed, finely 350g lasagne sheets
chopped 200g cottage cheese
150g mushrooms, sliced 50g grated mature Cheddar cheese
Method
1. Preheat the oven to 180C/350F/Gas 4 and grease a 25cm/10in x 20cm/8in baking dish.
2. Heat a dash of oil in a large heavy-‐based frying pan over a high heat. Fry the mince until
browned all over. Remove the mince from the pan.
3. Add another dash of oil to the pan over a medium heat. Gently fry the onion, peppers
and mushrooms until soft.
4. Add the mince back into the pan together with the tomato purée and bay leaves. Cook
for a further five minutes.
5. Add the tomatoes and herbs, and bring the mixture to the boil. Simmer for at least 30
minutes and season to taste with salt and freshly ground black pepper. Lastly, remove
the bay leaves.
6. Line the base of the baking dish with pasta and cover with about one-‐third of the mince
mixture. Place teaspoonful amounts of cottage cheese across the mince, in order to use
up one-‐third of the cheese.
7. Repeat Step 6 twice more and finally cover the lasagne with the grated Cheddar. Bake in
the oven for 45 minutes to one hour, or until golden-‐brown and bubbling on top.

Nutrition information
Contains cow’s milk protein – 5.04 g per child’s serving
Gluten and wheat free alternative:
For a gluten and wheat free lasagne replace the lasagne sheets with 300g dried wheat free pasta
sheets

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